Creamy Fish and Potato Gratin Recipe

If you’re on the hunt for a comforting yet elegant dinner, I’ve got a fan-freaking-tastic dish for you: Creamy Fish and Potato Gratin Recipe. This dish is where delicate white fish meets velvety potatoes in a rich cream sauce, with a golden crunchy topping that makes every bite a delight. Trust me, once you try this recipe, it’ll become your go-to for family dinners or impressing guests without fuss.

Ingredients You’ll Need

Let’s talk ingredients — I love keeping this recipe straightforward with staples you might already have. Each element plays a role in building that luscious creamy texture and perfect fish flavor without overpowering anything.

• White fish fillets: Choose firm but tender fish like barramundi or snapper that’s about 2 cm thick for best texture and flavor.
• Potatoes: Go for floury or starchy potatoes like Russets or Sebago for that creamy gratin consistency.
• Leeks or onions: Leeks add a mild sweetness and subtle bite, while onions are a classic substitute.
• Garlic cloves: Minced fresh garlic adds just the right punch of aroma and depth.
• Unsalted butter: For sautéing and richness without extra salt.
• White wine: Adds a lovely brightness but cooks down so the flavor is perfectly balanced; vegetable stock works well as a substitute too.
• Vegetable stock: Low sodium is key to control salt levels.
• Thickened/heavy cream: The heart of the recipe, bringing that cozy creamy mouthfeel.
• Panko breadcrumbs: For that golden crunchy topping—trust me, it makes all the difference.
• Extra virgin olive oil: Mixes with panko to create a perfectly crisp crust.
• Parmesan cheese: Finely shredded, it adds umami and golden color.
• Salt and black pepper: The basic flavor enhancers you’ll sprinkle throughout.

Variations

One of the things I adore about this creamy fish and potato gratin recipe is how adaptable it is. I often tweak it slightly depending on what I have in the fridge or the season, so don’t hesitate to play around with the basic idea.

• Using onions instead of leeks: When leeks aren’t in season, I grab a couple of white onions to sauté—they add a more robust flavor that melds well.
• Try salmon for richer flavor: I was hesitant at first, but swapping in salmon gave the dish a beautiful pink color and a slightly stronger fish taste that my family loved.
• Make it dairy-free: Substitute cream with coconut milk and use olive oil instead of butter, and it still turns out creamy and delicious.
• Add fresh herbs: Sometimes I toss in a handful of dill or parsley at the end for a fresh punch of green that compliments the fish beautifully.

How to Make Creamy Fish and Potato Gratin Recipe

Step 1: Prepare your potatoes the right way

The foundation here is the potatoes, so start by slicing them about 4mm thick—thin enough to cook through but thick enough to hold their shape. I usually quarter them first, then slice. Soak those slices in cold water for a bit; this helps remove excess starch and prevents browning. Drain well before cooking to avoid sogginess.

Step 2: Sauté leeks and garlic until soft and fragrant

In your ovenproof skillet, melt butter over high heat until it’s foaming—this means it’s hot enough to get a good sauté. Add sliced leeks and minced garlic, cooking for about 3 minutes until they soften and become aromatic. I find the leeks add this incredible subtle sweetness that pairs well with the fish.

Step 3: Cook potatoes partway before layering

Next, toss in your drained potatoes along with salt and pepper. Let them cook, stirring often, for about 6 minutes. They should be getting soft but still have some bite—that way, they won’t turn to mush once baked.

Step 4: Add wine and stock, then reduce

Pour in the white wine and watch it simmer fast—this only takes about a minute or so to mostly evaporate, which helps concentrate that lovely flavor. Then add the vegetable stock and simmer for another minute and a half to reduce it by half. This step creates a flavorful base for the cream sauce.

Step 5: Layer fish and cream, then top with crunchy goodness

Turn off the heat and gently lay your seasoned fish fillets on top of the potato mixture, skin side down with the nicer cut side up for presentation. Pour the cream over evenly so it seeps around and over the fish. Finally, sprinkle the panko, olive oil, and parmesan mix on top, which will give you that irresistible golden crust.

Step 6: Bake and broil for perfect finish

Into the oven it goes for 30 minutes at 180°C (350°F). I know, 30 minutes sounds like a lot, but don’t worry—the fish stays silky and flaky while the potatoes finish cooking completely. Then switch on the broiler and move the skillet to the top rack, broiling for 3-4 minutes until the topping turns golden and crunchy. Keep a close eye here to avoid burning.

Step 7: Rest before serving

Take it out of the oven and let it rest for 5 minutes. This little waiting period helps all the flavors settle, making each mouthful even more satisfying. Trust me, eating the fish with a bit of that creamy potato gratin in every bite is pure bliss.

How to Serve Creamy Fish and Potato Gratin Recipe

Garnishes

I usually finish mine with a sprinkle of fresh chopped parsley or dill—the bright green adds color and freshens up the richness. A squeeze of lemon on the side can also brighten up the dish beautifully, cutting through the creaminess.

Side Dishes

Pairing this creamy gratin with a crisp green salad or steamed green beans balances the meal perfectly. Roasted asparagus or sautéed spinach also add lovely textures and complement the creamy fish.

Creative Ways to Present

For special dinners, I sometimes dish the gratin into individual ramekins and broil the topping there—it looks so elegant! You can also add a few edible flowers on top for an extra wow factor if you’re serving guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in a sealed container in the fridge for up to 3 days. I’ve found it actually tastes even better the next day as the flavors have time to meld.

Freezing

I usually don’t freeze this particular gratin because the texture of the creamy potatoes changes a bit, but if you want to, freeze before baking and thaw overnight in the fridge before cooking.

Reheating

The best way to reheat leftover creamy fish and potato gratin is in the oven at 160°C (320°F), covered loosely with foil to prevent drying out, for about 15-20 minutes until warmed through. This keeps the fish tender and topping crisp.

FAQs

Final Thoughts

I absolutely love how this Creamy Fish and Potato Gratin Recipe comes together—it’s rich, comforting, and impressively easy. When I first tried this, I was amazed at how the fish stayed so tender while the potatoes cooked perfectly in that luscious sauce. Honestly, it’s become a staple in my home because it feels special but really isn’t any fuss at all. So go ahead and give it a try—you’ll be happily surprised just how satisfying a baked dish this creamy, crusty, and flavorful can be.

Print